ALUGWU, S. U.; OKONKWO, T. M.; NGADI, M. O. Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat. Asian Food Science Journal, [S. l.], v. 21, n. 10, p. 1–14, 2022. DOI: 10.9734/afsj/2022/v21i1030469. Disponível em: https://journalafsj.com/index.php/AFSJ/article/view/581. Acesso em: 20 mar. 2023.